Mini Baked Brie Puffs with Honey Bourbon Glaze and Roasted Pecans
Impress guests with this bite-sized appetizer that’s perfect for a cocktail party or a brunch.
Recipe by Kimme Hargrove
2 puff pastry sheets, thawed
½ cup fruit preserves
8 ounces brie cheese, rind removed, cut into ¼-inch pieces
½ cup bourbon
½ cup honey
Pecans, roasted and chopped
Heat oven to 350°F.
Spray a mini muffin tin with cooking spray. Roll puff pastry out until it’s about 1½ times its original size. Cut into 2-inch by 2-inch squares. Place one pastry square in each muffin tin hole. Top each with a small dollop of preserves and slice of brie.
Bake for 12-15 until just puffed and beginning to brown.
While baking, heat bourbon and honey over medium-low heat, stirring often to prevent scalding for about 15 minutes, until it turns into a glaze.
Top baked brie puffs with a drizzle of the honey bourbon glaze and sprinkle with pecans.